Carne Adovada, Native American
November 25, 2015
"Carne adovada, as it’s usually spelled today (originally carne adobada), was initially a way to preserve and prepare pork in the winter after hog butchering. Carne adovada can be presented on its own, or wrapped in a snowy flour tortilla as a burrito. Some like it as a filling for enchiladas, stuffed sopaipillas, empanadas, or even omelets and on top of a blue corn meal cereal they probably used venison before pork"
- FOR THE SAUCE
- Serving Size: 1 (274.8 g)
- Calories 433.3
- Total Fat - 28.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 114 mg
- Sodium - 423.4 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 1.7 g
- Sugars - 0.6 g
- Protein - 40.6 g
- Calcium - 50.1 mg
- Iron - 3.4 mg
- Vitamin C - 3.6 mg
- Thiamin - 1.6 mg
Step by Step Method
Preheat oven to 300 degrees. Grease a large, covered baking dish.
Place pork in baking dish.
TO PREPARE THE SAUCE
Place damp chiles in a layer on baking sheet and toast them in oven for about five minutes, until they darken just a shade. Watch chiles carefully because they can scorch quickly. Leave oven on.
Cool chiles briefly, then break each into two or three pieces, and discard stems and most seeds.
Place approximately half of chiles into a blender with one cup of stock or water. Purée until you have a smooth, thick liquid.
Pour mixture into baking dish.
Repeat with remaining pods and stock.
Pour mixture into baking dish and stir sauce together with pork.
Cover dish and bake at 300 degrees until pork is quite tender and sauce has cooked down, about three hours.
If sauce seems watery, return dish to oven uncovered and bake for an additional 15 minutes, or as needed.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting pork shoulder, look for a cut with a good amount of marbling for the best flavor.
- If you are unable to find New Mexican chiles, you can substitute with guajillo or ancho chiles.
- Substitute pork shoulder with chicken breast - This substitution is beneficial for those who prefer white meat or are looking to reduce the amount of fat in the dish. Chicken breast is a much leaner option than pork shoulder.
- Substitute chicken stock with vegetable stock - This substitution is beneficial for those who are looking for a vegetarian option. Vegetable stock is a great substitute for chicken stock, as it provides a similar flavor without the use of animal products.
Vegetarian Carne Adovada Replace pork with 3 pounds of firm tofu, cut into 1 1/2-inch cubes. Reduce the chicken stock to 1 cup. Omit the cider vinegar and use 1/4 cup of lime juice instead. Bake at 300 degrees until tofu is tender and sauce has cooked down, about 2 hours.
Mexican Rice: This classic side dish is the perfect accompaniment to carne adovada. The subtle flavors of the Mexican rice will help to bring out the bold spices of the carne adovada. The Mexican rice also provides a great contrast to the rich, creamy sauce, making it a delicious and balanced meal.
Refried Beans: Refried beans are a great accompaniment to carne adovada. They provide a creamy texture and a mild flavor that complements the bold spices of the carne adovada. Refried beans also provide a nice contrast to the Mexican rice, making the meal even more balanced and delicious.
Q: How long should I bake the Carne Adovada?
A: Bake the Carne Adovada in a preheated oven at 300 degrees until the pork is tender and the sauce has cooked down, approximately 3 hours. If the sauce is still watery, bake for an additional 15 minutes or as needed.
Q: What is the best way to serve Carne Adovada?
A: Carne Adovada is best served with warm tortillas, refried beans, and Mexican rice. It can also be served with a salad or other sides of your choice.
You'll Also Love
This recipe for Carne Adovada was popularized by the Native American Pueblo people of New Mexico. It is still a popular dish today and is often served at traditional festivals and celebrations.
The famous actor and musician Will Smith is known to love Carne Adovada. He has even been seen making it in his own kitchen!